Entrees
Gluten Free
Spring
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 1014 grams | |||||||||
| Calories | 660 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 50g | 64% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 150g | 7% | ||||||||
| Total Carbohydrate 13g | 5% | ||||||||
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| Protein 42g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2 T olive oil
2 C spring nettles, washed with gloves
2 C opal basil
2 C sugar snap peas
2 C specialty mushrooms (cordyceps)
1 tsp. kosher salt
1/4 tsp. black pepper
24 oz. Halloumi cheese, cut into wedges
4 C quinoa, cooked
Heat oil in a saute pan. Flash fry nettles, basil and snap peas (one minute) with salt and pepper. Remove from pan and add mushrooms. Cook them five minutes or until tender and starting to brown. Reserve with other cooked ingredients.
Add cheese wedges to hot pan. Brown on all sides.
Arrange serving bowls with equal portions of quinoa topped by nettles, basil, peas, mushrooms, and cheese.
Serve immediately.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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